Name: Charcutería: The Soul of Spain - Hardcover
Brand: Books by splitShops
SKU: 9781572842991
Price: 39.95 USD
Availability: OutOfStock
ISBN: 9781572842991

Charcutería: The Soul of Spain - Hardcover

$39.95

Report copyright infringement

by Jeffrey Weiss (Author), José Andrés (Foreword by), Sergio Mora (Illustrator)

2015 James Beard Award nominee
2015 Gourmand World Cookbook Award nominee

An updated and redesigned edition of Charcutería: The Soul of Spain, the first and best book to introduce authentic Spanish butchering and meat-curing techniques to America.

Charcutería features more than 100 traditional Spanish recipes, straightforward illustrations providing easy-to-follow steps for amateur and professional butchers, and gorgeous full-color photography of savory dishes, Iberian countrysides, and centuries-old Spanish cityscapes.

Jeffrey Weiss has written an entertaining, extravagantly detailed guide on Spanish charcuterie, which is deservedly becoming more celebrated on the global stage. While Spain stands cheek-to-jowl with other great cured-meat-producing nations like Italy and France, the unique charcuterie traditions of Spain are perhaps the least understood of this trifecta. Too many Americans have most likely never tasted the sheer eye-rolling deliciousness that is cured Spanish meats: chorizo, the garlic-and-pimentón-spiked ambassador of Spanish cuisine; morcilla, the family of blood sausages flavoring regional cuisine from Barcelona to Badajoz; and jamón, the acorn-scented, modern-day crown jewel of Spain's charcutería legacy.

Charcutería is a collection of delicious recipes, uproarious anecdotes, and time-honored Spanish cuisine and culinary traditions. The author has amassed years of experience working with the cured meat traditions of Spain, and this updated edition will continue to be a standard guide for both professional and home cooks.

Author Biography

Jeffrey Weiss is a professional chef with more than 20 years of experience, having cooked with James Beard award-winning chef José Andrés and Spanish-based chefs Daní Garcia and Adolfo Muñoz. He is one of a select few Americans to earn the prestigious ICEX culinary scholarship that allowed him to live in Spain, learn the regional cuisines, and cook in the kitchens of top Spanish chefs. He graduated from the Mission College School of Hospitality Management and Cornell University's School of Hotel Administration. He lives in Las Vegas, NV.

José Andrés was named "Outstanding Chef" by the James Beard Foundation in 2011. He is an internationally recognized culinary innovator, cookbook author, television personality, hunger issues advocate, and the chef/owner of ThinkFoodGroup. He lives in Washington, DC area.

Nathan Rawlinson is a James Beard-nominated photographer based in New York City. He graduated from the Culinary Institute of America and worked at Eleven Madison Park as a manager and sommelier for four years before starting his photography business. His work has been featured in The New York Times, Time.com, and GrubStreet.com.

Sergio Mora is an illustrator based in Barcelona.

Number of Pages: 404

Dimensions: 1.1 x 10.3 x 8.4 IN

Publication Date: August 10, 2021

Made with care

Great value

Elegant design

Quality materials

This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.

We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.

We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.